Instructions:

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until just tender. Reserve about 1/2 cup of pasta water before draining.
2. Heat a film of olive oil in a large frying pan over medium heat. Add the zucchini to the pan and cook for 3-4 minutes, turning at times, until just tender.
3. Add the baby spinach, peas and garlic to the pan and cook for a further 2-3 minutes. Season the mixture with salt and black pepper to taste.
4. Reduce the heat to low, then stir in the yoghurt, lemon zest, and lemon juice. Mix until well combined. If the sauce is too thick, add a bit of the reserved pasta water.
5. Add the pasta to the pan and flake in the smoked salmon.
6. Toss everything together until the pasta is evenly coated.
7. Divide the pasta among plates.